Mint chocolate dessert cups

  Chocolate and mint are a seriously sexy combination and what better way to enjoy it than in a dessert! This dessert is simple to make but totally scrumptious. Enjoy xx

Ingredients:

  • 100 grams 70% dark chocolate
  • 150ml double cream
  • 250 grams mascarpone
  • 1 tablespoon green food colouring
  • 1 teaspoon peppermint essence
  • 2 tablespoons caster sugar
  • Handle of aero bubbles to decorate or any other decorations of your choice.

Method:

  1. Melt the chocolate in the microwave using a microwave safe bowl for 2 minutes.
  2. Pour the melted chocolate into serving glasses. Fill the glasses a 1/3 full.
  3. Place these into the fridge to solidify for an hour.
  4. Meanwhile, in a large bowl, beat the mascarpone, double cream and sugar for 5 minutes.
  5. Add the green food colouring and peppermint essence and mix well.
  6. Pour the minty mixture on top of the chocolate layer in each glass, once the chocolate has solidified,  and decorate with aero bubbles or decorations of your choice.

 

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About Binny

Hi, I'm Binny - a writer, dreamer and serial wanderluster with a love for Wildlife Conservation. I am originally from Kenya but I now live in London. 'Karibu' to Binny's Food and Travel! I regularly share my experiences eating out, cooking and travelling, both in the UK and globally, as well as educate on the plight of Wildlife. I am an ambassador for World Animal Protection and regularly support the work of The Born Free Foundation, Four Paws and Dreams Come True Charity. I love packing my bags and going off on adventures as one of the best things about travelling is the ability to just get lost in it. To set aside the maps and itineraries and just see where the road takes you, learning and evolving and living in the moment along the way. It's my goal to get swept off my feet as often as possible!

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5 Comments

  1. Yummy!

    Posted 2.19.16 Reply
  2. Jaini wrote:

    This looks amazing ! Love the combo of mint and chocolate

    Posted 2.19.16 Reply
  3. that looks so good right now 🙂

    Posted 2.19.16 Reply
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